Plum Tart

For the plum tart, preheat the oven to 180°. Quickly knead all ingredients for the shortcrust pastry into a smooth dough and chill for 1/2 hour.

Then roll out the dough to the size of a tart pan, pulling the dough up around the edges as well. Cover with a sheet of baking paper and weigh down with the legumes.

Pre-bake the tart for about 10 – 15 minutes and then remove from the oven. Cut the pitted plums in half and mix with the sugar, cinnamon and rum and spread on the tart.

Mix the eggs, whipped cream and vanilla pudding powder well and pour over the plums. Then bake the plum tart again for 35 – 40 minutes.

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